Ingredients with Measurements:
- 1 lb cod fillets, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup milk
- 1 egg
- Vegetable oil, for frying
- 1 can (14 oz) diced tomatoes
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper
- Salt and pepper, to taste
- Lemon wedges, for serving
- Fresh parsley, chopped, for garnish
Special equipment needed:
- Deep fryer or large pot for frying
- Slotted spoon
- Blender or food processor
Step-by-step instructions:
1. In a large bowl, whisk together the flour, baking powder, salt, and black pepper. In a separate bowl, whisk together the milk and egg.
2. Add the milk mixture to the flour mixture and stir until well combined.
3. Heat the vegetable oil in a deep fryer or large pot to 375°F.
4. Dip the cod pieces into the batter, shaking off any excess, and carefully place them into the hot oil. Fry in batches for about 5-6 minutes, or until golden brown and cooked through. Use a slotted spoon to remove the kibbeling from the oil and place them on a paper towel-lined plate to drain.
5. While the kibbeling is frying, make the spicy tomato sauce. In a saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic and cook until softened, about 3-4 minutes.
6. Add the diced tomatoes, paprika, cumin, cayenne pepper, salt, and pepper. Bring to a simmer and cook for about 10-15 minutes, or until the sauce has thickened.
7. Transfer the sauce to a blender or food processor and blend until smooth.
8. Serve the kibbeling hot with the spicy tomato sauce, lemon wedges, and chopped parsley for garnish.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Fry the kibbeling at 375°F
Serving size:
- This recipe serves 4
Nutritional information:
- Calories per serving: 450
- Fat: 16g
- Carbohydrates: 44g
- Protein: 32g
Substitutions for ingredients:
- Instead of cod, you can use any firm white fish such as haddock or pollock.
- You can use gluten-free flour and baking powder for a gluten-free version of the batter.
Variations:
- For a milder sauce, reduce the amount of cayenne pepper.
- You can add other spices to the sauce such as oregano or basil for a different flavor.
Tips and tricks:
- Make sure the oil is hot enough before frying the kibbeling to ensure they cook evenly and don't absorb too much oil.
- Use a slotted spoon to remove the kibbeling from the oil to prevent them from breaking apart.
- Serve the kibbeling immediately after frying for the best texture.
Storage instructions:
- Store any leftover kibbeling and sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the kibbeling, place them on a baking sheet and bake in a preheated oven at 350°F for about 10 minutes, or until heated through.
- To reheat the sauce, simply warm it up in a saucepan over low heat, stirring occasionally.
Presentation ideas:
- Serve the kibbeling on a platter with the spicy tomato sauce in a bowl in the center.
- Garnish with lemon wedges and chopped parsley for a pop of color.
Garnishes:
- Lemon wedges and chopped parsley
Pairings:
- Serve with a side of fries or a green salad.
Suggested side dishes:
- French fries
- Coleslaw
- Mixed green salad
Troubleshooting advice:
- If the batter is too thick, add a little more milk until it reaches the desired consistency.
- If the kibbeling is not crispy enough, make sure the oil is hot enough and fry for a little longer.
Food safety advice:
- Make sure the fish is fully cooked before serving.
- Use caution when frying with hot oil to prevent burns.
Food history:
- Kibbeling is a popular Dutch snack made from battered and fried cod.
Flavor profiles:
- The kibbeling is crispy and savory, while the spicy tomato sauce is tangy and slightly sweet with a kick of heat.
Serving suggestions:
- Serve as a snack or appetizer, or as a main dish with a side of fries or salad.
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Region: Dutch